Usuba Damascus Kit, Hand Forged Cleaver
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Usuba Damascus Kit- Super hard, Chisel ground Cleaver
**Note this blade is made in Japan for Japanese chefs and the edge is thin, sharp and somewhat brittle **
Using this blade requires more care than when using a normal Western chef blade. The thin, super hard edge (62 HRC vs a traditional 56-58 HRC) might chip if used as a chopper, on bone or on hard chopping boards. This is a traditional vegetable cleaver blade, and is for more experienced chefs.
The kit consists of
- Usuba Cleaver blade in Carbon Steel Damascus
- Stabilised Black Palm Handle Block (see options)
- Metal bolster in Brass or Nickel Silver
- Vulcanised Spacer material
The blade is about 3.2 mm thick, has 160 mm of blade length and is about 42 mm high. Total length including tang is 245 mm.
Carbon steel damascus, from Shirogami Hagane carbon steel in a traditional cleaver shape made from carbon steel damascus and etched to display the pattern. The blade is hand forged with soft iron forge welded to the cutting steel.
The blade has one side which is ground to an edge and one side which is flat, a chisel-ground edge.
The cleaver is made by fitting the bolster to the tang (requires some filing of the tang) and then drilling a hole in the handle block, then gluing in the blade with epoxy. The spacer material goes between the bolster and handle block. Then the handle is shaped using a belt sander, files or similar to your design. Before it is sanded and oiled.
The R35 bolster fits this blade by filing the tang, if wanting a metal bolster. Traditionally the front end of the handle is from horn, making the bolster. In the photo the bolster shown is R24, the kit comes with R35 which is slightly bigger to better fit the tang.